Place the honey graham cookies and the vegan buttery spread (if using) in a food processor and process on high speed to form crumbs. Set aside.

Place the coco whip, pumpkin puree, powdered sugar, cinnamon, and ginger in a mixing bowl and mix on medium speed until well combined.

Refrigerate the pumpkin mousse for about an hour to chill. You can skip this step if you need to serve it immediately.

Place some crumbs in the bottom of six wine glasses or small bowls. Spoon in some of the chilled pumpkin mousse. Add some more cookie/graham crumbs, and another layer of mousse. Top with a few more crumbs and some pumpkin seeds.